Sun-dried Tomato Tapenade On Polenta Triangles

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

Tapenade:

12 black brine-cured olives (like Kalamata) -- pitted

9 sun-dried tomatoes packed in oil -- well-drained, -- coarsely chopped

1/4 c chopped fresh parsley

2 Tbsp tomato paste

1 tsp balsamic vinegar

1 tsp chopped fresh thyme

1 small garlic clove -- minced

Polenta:

1 1/4 c whipping cream

1 1/4 c water

3/4 tsp salt

2/3 c yellow cornmeal

3/4 tsp hot pepper sauce -- (Tabasco)

4 Tbsp olive oil

chopped fresh parsley

Directions

For tapenade: Combine all ingredients in processor. Using off/on turns, process until finely chopped. Transfer to a small bowl. Season with salt and pepper.

For polenta: Combine cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into an 8-inch square glass baking dish. Chill until cold, about 1 hour.

(Tapenade and polenta can be made 1 day ahead. Cover separately & chill).

Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons olive oil in a heavy large non-stick skillet over high heat. Working in batches, add polenta triangles and saute until golden, adding remaining 2 T. oil as necessary, about 2 minutes per side per batch. Transfer polenta to paper towels, drain. Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.

Yield: 24




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